Chef Demo at JLA Tour of Kitchens

This weekend Jason will be part in the Junior League of Atlanta  Tour of Kitchens. On Saturday afternoon we will be doing a demo in the beautiful kitchen (photo above) designed by CSI Kitchen & Bath. Jason will be preparing Ricotta Gnocchi with fresh market vegetables. Did I mention that you get samples?!

The Junior League of Atlanta, Inc. Tour of Kitchens, entering its 17th year, features a view into 14 of Atlanta’s finest residential kitchens. The two-day event has raised more than one million dollars since its beginning to aid the Junior League of Atlanta, with a membership of  nearly 4,000, to carry out its mission towards community initiatives benefiting women and children at risk.

Saturday, March 292:15 pm1165 East Beechwood Drive NW Atlanta, GA 30327

Tickets are $35  online ($40 at the door) for a sneak peek into 14 of Atlanta’s most spectacular kitchens (7 each day) created by Atlanta's top designers. The JLA Tour of Kitchens features a view into 14 of Atlanta’s finest residential kitchens.

January Dinner Menu

SNACKS Grilled Cheese Bites Utterly Cool Smoked Gouda, Pine Street Market Bacon,

Spiced Pickled Apples, La Calavera Bakery Sourdough Bread

FIRST COURSE Creamy Riverview Farms Polenta with Roasted Sherry Mushrooms, Meyer Lemon and Rosemary Ricotta, Broccolli Micros

FAMILY STYLE MAIN COURSE Braised Pork Belly With Pan-seared Scallops French Green Lentils with Butternut Squash

Roasted Carolina Sweet Potatoes with Cipollini Onions, Fennel, and Brussels Leaves

Braised Red Cabbage and Swiss Chard with Red Carrots and Golden Raisins

DESSERT Citrus Blondie Orange Ice Cream, Candied Orange with a Champagne-Citrus Sauce

LOCALLY SOURCED Gum Creek Farms, La Calavera Bakery, Riverview Farms, Pine Street Market, Utterly Cool, Crystal Organic Farm, D & A Farm, Turnip Truck

Photo Credit: Kathryn McCrary Photography

Christmas Mingle Recap

This past holiday we had a little 'Christmas Mingle' for the Homespun community. We had a spread of snack, a spiced bourbon punch, live music, and took a collection of nonperishable goods.

We are grateful for our friends, new and old, that have come alongside us to support Homespun. This a special community, and this year hold so many excited opportunities. Thank you to all that came out!

Special thanks to Morgan Blake for capturing the evening, Haley Sheffield and friends for entertaining us with those sweet tunes, and  Juli Vaughn for hosting in her beautiful studio and decorating. You can view the full gallery here.

How to Cut an Orange

Cutting oranges may be a more basic task in the kitchen, but here is a behind the scenes look.

1. First, cut the ends off to create a stable base

2. Cut the skin from the oranges sides

 3. Cut the oranges into crosswise slices, about 1/4" slices

Photo Credit: Paige Jones Photography

Lamon Luther at Vinewood Plantation

Contributors: Phil Sanders –  Photography // Lamon Luther - Tables // Sherry Donelly of Gertie Mae's - Table Scape Design // Jamie Jimenez  - Paper Goods // Vinewood Plantation –  Location

How to Cut Cauliflower

Did you know? It is best to wash cauliflower after cutting it.

1. First cut off the lower stem without cutting any of the white head.

2. Cut the head of cauliflower in half and then into quarters through the core. 

3. Using the tip of your knife, separate the individual florets from a head of cauliflower by cutting them away from the core. 

4. Cut down to size as needed for your recipe.

Photo Credit: Paige Jones Photography // Sources: 1, 2, 3

Atlanta Creates | Chef Jason Jimenez

Recently Jason was featured on “Atlanta Creates.”  This is a project initiated by Buffy Dekmar Photography to build creative community and share the faces and personalities behind creative businesses in Atlanta. You can read the full story and interview with Jason here. Below is an excerpt capturing the Dekmar's experience at our October  gathering.

This culinary experience is a new (old) concept that brings (back) values and feelings that might otherwise have eluded our generation...Fresh, locally-sourced ingredients range the color spectrum and are expertly combined to create a memorably exquisite meal. Name cards are placed strategically to encourage new connections. Candles and laughter light the room.

Follow this project on Instagram (@buffydekmarphoto + @dekmarfilms + #atlantacreates) and Pinterest.

How to Cut Fennel

Ever wondered how to properly cut fennel? Follow the pictorial for a step-by-step guide as Jason demonstrates. Note:  To begin, cut off the stalks from the base and set aside. This will help to get long slices of fennel.

1. Cut the bulb into quarters through the core.

2. Working with one quarter at a time, cut (at an angle) all but about 1/8″ of the core so that the layers are still held together. 

3. At a 45 degree angle, slice the base into strips.

What to do with those stalks and fronds you set aside?

STALKS

• Add fennel stalks to a vegetable broth. They lend quite a bit of anise flavor, so use the broth with a fennel dish.
• The stalks also freeze well in plastic bags for later use.
• Use stalks and fronds with cooking fish. Whether you're grilling, poaching, or steaming, laying a few stalks and fronds alongside the fish will infuse the fish with the sweet fennel flavor.
• If you're into juicing, add the stalk to your next mix of fruits and veggies.

FRONDS - Pick the fronds from the stalks and use them like a herb with:

• In salads, especially if the salad contains fennel. They'll add just the faintest hint of licorice to each bite.
• Tucked in the cavity of roasted chicken or whole fish, alone or with other aromatics
• Chopped and added to marinades for fish or meat, along with garlic and other herbs
• Added to chunky vegetable soups during the last minutes of simmering
• As a bed for roasting swordfish or halibut fillets (both fronds and stalks)

Photo Credit: Paige Jones Photography // Sources: 1, 2

LOCAL: Garnish and Gather

A few weeks ago Jamie and I enjoyed a meal kit from Garnish and Gather. It was a Kale, Mushrooms & Goat Cheese Wilted Salad with Spice Rubbed Chicken. The whole experience was refreshing. I normally enjoy coming up with the dinner menu based on what ingredients we have on hand.

Garnish and Gather was a no-think solution. The ingredients were spot on, and everything was portioned out with minimal prep. The thorough instructions are great for the less confident cook. The dinner was wholesome AND we had leftovers. I particularly enjoyed the Caly Road Creamery Goat Cheese with the spiced chicken, paired with the local kale and toasted pecans. Garnish and Gather highlights our local farmer’s and does an awesome job sourcing seasonal, sustainable ingredients. 

I highly recommend trying out the service. There are pick-up locations around the city or you can have the meal kit delivered for a small fee. One of my recipes will be available next week, so if you're interested order today (by midnight to be exact).

You can also read the kind post on G&G's blog about their experience at a recent Homespun.

November Dinner Menu

SNACKS Rosemary Truffle Popcorn

FIRST COURSE Harvest Salad Kale, Cabbage, Butternut Squash, Pecans, Pineapple Pears, Pumpkin Seeds with Sherry Vinaigrette

FAMILY STYLE DINNER J & Sons  Roasted Duck and  Savory Mushroom Stuffing with Cranberries & Roasted Apples

Butternut Squash & Sweet Potato Au Gratin

Honey Roasted Carrots & Hakurei Turnips

Sauteed Broccolini

DESSERT APPLE TART Pecan Glaze & Vanilla Ice Cream

LOCALLY SOURCED Morningside Farmer's Market - D+A Farm, Woodland Gardens Organic, Crystal Organic Farm, Cimino Farm

Peachtree Road Farmer's Market Abundant Harvest, Farmer Jeff Produce

View the Full Gathering Here.

Photo Gallery Contributors: Buffy Dekmar Photography –  Photography // Juli Vaughn of Juli Vaughn Design - Table Scape Design // Jamie Jimenez of Yours is the Earth - Paper Goods // Matchstic - Studio Location